Mark Hix was formerly Chef Director of Caprice Holdings, overseeing The Ivy, Scott's,J. Sheekey and Le Caprice. Mark then set up on his own, and in 2008 he opened Hix Oyster and Chop House in London and Hix Oyster and Fish House in Lyme Regis, Dorset. He now has four acclaimed restaurants, his latest being Hix Restaurant and Champagne Bar which opened in London's Selfridges in 2010. His commendations include GQ Chef of the Year and Tatler Restaurateur of the Year 2009. He writes for the Independent on Saturday Magazine and Country Life. Previous books include British Regional Food, winner of both a Guild of Food Writers' Award and the Andre Simon Book Award, and British Seasonal Food, winner of The Guild of Food Writers' Cookery Book of the Year in 2009. Mark has made numerous television appearances, most notably BBC 2's Great British Menu. Author Location: London
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